好的釀酒設(shè)備有什么特色：
What are the characteristics of good brewing equipment?
1、省本錢、省時間。比傳統(tǒng)技能省燃料50%，省地產(chǎn)和人工50%，省時間50%，蒸酒和蒸料幾乎一同完成。
1. Save cost and time. Compared with traditional skills, it saves 50% fuel, 50% real estate and labor, and 50% time. Steaming wine and steaming materials are almost completed together.
2、出酒率高。按100公斤糧食出50°白酒核算，大米出酒率到達90-100%，玉米70-80%。
2. High rate of alcohol production. According to the calculation of 50 degree liquor produced by 100 kilograms of grain, the liquor yield of rice reaches 90-100% and that of corn 70-80%.
3、酒的質(zhì)量高。用該釀酒技能出產(chǎn)出的白酒酒體潔白，綿甜爽口，酒質(zhì)純粹。
3. The quality of wine is high. With this brewing technique, the white wine produced is white, sweet and refreshing, and pure in quality.
釀酒設(shè)備里的物理反應(yīng)、化學(xué)反應(yīng)：在釀酒的進程中不只會發(fā)生物理反應(yīng)，有時候也會發(fā)生化學(xué)反應(yīng)，在酒體中呈白色針狀堆積晶體、反光,隨溫度改變較小,不溶于酒精,易溶于水,振搖不易不見,包裝當時不發(fā)生,是跟著時間延伸逐漸集合發(fā)生。通常以為,該堆積是由加漿水、基酒中鈣、鎂離子與酒體中有機陰離子和無機陰離子發(fā)生緩慢化學(xué)反應(yīng),集合生成的有機鹽和無機鹽。
Physical and chemical reactions in liquor-making equipment: In the process of liquor-making, not only physical reactions but also chemical reactions occur sometimes. White needle-shaped accumulation crystals and reflections occur in the body of liquor. They change little with temperature, are insoluble in alcohol, easily soluble in water, and shake is not easy to see. Packaging does not occur at that time, and gradually gather with the extension of time. It is generally believed that the accumulation is a slow chemical reaction between calcium and magnesium ions in the slurry water and base liquor and organic and inorganic anions in the liquor body, resulting in the aggregation of organic and inorganic salts.
釀酒設(shè)備要高度酒就早掐尾，要低度酒就晚掐尾，隨自個的志愿來靈敏把握。這么的釀酒設(shè)備本錢才能夠被咱們所操控。
Wine-making equipment to high wine early pinch tail, to low alcohol late pinch tail, with their own volunteers to be sensitive to grasp. Only in this way can the cost of brewing equipment be controlled by us.
釀酒設(shè)備酒尾有香味物質(zhì)也有不少雜味物質(zhì)：許多高沸點物質(zhì)，特別是香味物質(zhì)，聚于酒尾，釀酒設(shè)備廠介紹，在這一同也有不少雜味物質(zhì)，如五碳糖生成的糖醛、由酪氨酸而來的酪醇、由單寧或木質(zhì)素分解而來的某些酚類化合物及有苦味的雜醇油混在其間。
There are aroma substances and many impurities in the tail of brewing equipment: many high boiling point substances, especially aroma substances, are concentrated in the tail. The brewery introduced that there are also many impurities in the tail, such as sugar aldehyde produced by pentose, tyrosol derived from tyrosine, some phenolic compounds derived from tannin or lignin decomposition and bitter fusel oil mixed in it.
釀酒設(shè)備白酒蒸餾在正常情況下，酒精份不論在酒頭或中餾酒中根本是安穩(wěn)的，或微有下降趨勢，接近尾酒則急劇下降。酸在酒頭及中餾酒里，在根本安穩(wěn)的情況下微有上升，后期增加較大，醛、酯及高沸點雜醇油都集聚酒頭，隨蒸餾的繼續(xù)而下降。
Under normal conditions, liquor distillation in liquor-making equipment is basically stable in liquor head or medium distillation liquor, or there is a slight downward trend, while liquor near the tail decreases sharply. Acids in liquor heads and middle distillation liquors rose slightly under the condition of fundamental stability, and increased greatly in the later stage. Aldehydes, esters and fusel oils with high boiling point all accumulated liquor heads, and decreased with the continuation of distillation.
裝甑蒸餾，是制酒的終究一道工序。釀酒設(shè)備廠家介紹，嗣后稍安穩(wěn)，酯在酒尾上升，由于酯、醇集聚于酒頭。因而，蒸餾時每甑接取1kg－2kg酒頭，并單獨存放一年支配是勾酒的香料酒，一同也說明，掐頭去尾在名優(yōu)異白酒出產(chǎn)中值得考慮和研討的。
Steam distillation is the ultimate process in liquor making. Brewing equipment manufacturers introduced that later slightly stable, esters in the tail rose, because esters, higher alcohols clustered in the head. Therefore, when distilling, 1 KG-2 kg liquor head is taken from each steamer and stored separately for one year. It also shows that pinching head and tail is worth considering and discussing in the production of famous and excellent liquor.
實際操作中，相等條件下，加水量小，酒醪含酒量略高，但進步起伏不大，殘?zhí)歉撸牧系矸蹥執(zhí)菦]有被菌種分解運用，剖析緣由，首要由于醪液濃度高，酶濃度高，糖化分解快。
In practice, under the same conditions, the amount of water added is small, and the alcohol content in the mash is slightly higher, but the progress is not fluctuating, the residual sugar is high, and the starch residual sugar is not decomposed by bacteria. The main reason is that the mash concentration is high, the enzyme concentration is high, and the saccharification decomposition is fast.
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自動售酒機 2024-07-25 
